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roasted tomato pepper soup
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Roasted Tomato and Pepper Soup

Servings 4 six if you thin the soup with chix broth

Ingredients

  • 6 to 7 cups tomatoes 3 to 4 pounds – (any kind)
  • 1 medium white or yellow onion, cut into wedges
  • 5 cloves garlic peeled, left whole
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 large red bell peppers
  • 1/2 teaspoon black pepper
  • 1/4 tsp dried thyme
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 c 2% milk whole milk, or 1/2 and 1/2
  • chix broth to taste
  • 2 T fresh snipped basil

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet (or, two large baking sheets) with foil Remove any stems from larger tomatoes, and cut the larger tomatoes into wedges. Leave any small grape or cherry tomatoes whole. You can use all of the same tomatoes, if you prefer. Add the tomatoes to the baking sheet. Along with the cut up onion, and peppers. Toss with 2 tablespoons of olive oil, 1/2 teaspoon salt, thyme, and garlic cloves until they’re well coated in the oil and salt. Spread them out in an even layer.
    Roast the tomatoes, peppers, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion and peppers are tender. The garlic cloves should be slightly browned, and fork tender.
    Cool slightly. Pour entire mixture into Cuisinart and blend until smooth.
    Transfer the soup to a medium pot and slowly heat the soup through. At this time add chicken broth and desired milk product to taste. Serve warm and top with fresh basil.